Q Mex is diversifying its offerings with a new location in the Chinese capital. Xu Lin reports.

Q Mex is bringing more of the magic of Mexican cuisine to Beijing with a second location within walking distance of Liangmaqiao subway station. Q Mex Taqueria is offering new dishes made with ingredients imported from Mexico, chef and co-owner Marcus Medina says. The Mexican-American traveled throughout Mexico to learn all he could about the country's fare, he says. The new location's dishes differ from the maiden Q Mex Bar & Grill in Sanlitun, which focuses more on regional cuisine and borrows from his mother's cooking.

"The first restaurant is more spacious, like a party-bar restaurant. The new one is more like a place where you'd like to sit down and enjoy yourself," he says.

Chorizo taco salad is a popular, spicy appetizer made with beef chorizo, grilled bacon, shredded lettuce, cheese, corn chips, tomatoes and pickled onions.

"In Mexico, the salad is a popular street food served in a plastic bag. Then I had an idea: let's serve it in a plate," Medina says.

Mexicans and Chinese both enjoy spice, he points out.

The spiciness of some Mexican areas' dishes resembles that of Sichuan or Hunan provinces', which are his favorite Chinese cuisines.

The new restaurant offers classic guacamole - a mashed avocado dip seasoned with lemon juice, onions, fresh tomatoes, chopped cilantro and red chillies.

"Guacamole has become a tradition in the US. Just like the ubiquitous pizza, they don't think it's Italian food anymore - they think it's their food," Medina says.

Pico de gallo is made with fresh tomatoes, lime juice, chillies, red onions and cilantro. Green salsa is creamy blend of green chillies, garlic, onion, cilantro, olive oil and lemon juice.

The eatery also offers DIY tacos. Guests select corn or wheat tortillas and such fillings as fried fish, butter shrimp and cream mushrooms. Garnishes include smoked pepper, onions and lime.

It also serves some of the best-sellers from Q Mex Bar & Grill, such as burritos and nachos.

"I started to understand the value of burritos in my early primary school days," Medina says.

"When I opened my lunch box, all others would look at the delicious burritos made by my mother, and I would trade my burritos for food such as sandwiches."

The restaurant pours about 50 kinds of tequilas of different ages imported from Mexico and is planning to expand to 100. Guests can imbibe shots, flasks or bottles with lime slices, lime salt and chilli salt.

"These tequilas are smooth and light. You can sip a bit and enjoy them just like drinking a good Scotch or brandy," he says.

"Our drinks are as Mexican as you can get."

It also serves such classic cocktails as Tequila Sunrises. Its signature margarita is coconut flavor, which is popular in Mexico. The liquor is mixed with coconut cream and coconut syrup served in a glass with toasted coconut lining the rim.

It also mixes micheladas - beer and lime juice, served with a chilli and salt rim. There are many variations that incorporate such additions as Worcester sauce, tomato juice and black pepper.

"In the US, there are various Mexican foods, which differ in each place, such as California and Texas. But they are not the same cuisine in Mexico," Medina says.

"It's just like Chinese foodit's common in the US but not the same as those in China."

He says it was a pioneering move when he and his brother opened a Mexican restaurant in New York City about four decades ago. Now, every neighborhood has Mexican, Chinese and Italian eateries.

He says the situation in Beijing is like that in New York City about 30 years ago - more Mexican restaurants are opening in the city.

"In the end, people will prefer the real Mexican food over others," he says.

He was once trained by acclaimed Mexican chef and cookbook author Patricia Quintana.

"She revolutionized Mexican food, starting to serve Mexican dishes in a high-end restaurant. That idea developed in Mexico first and then started to go to the big US cities, such as Chicago and Los Angeles," he says.

"I believe Beijing will eventually arrive at that kind of place."

Contact the writer at xulin@chinadaily.com.cn